Formal plated menu

Entree

  • Saffron poached prawns, baby beetroot, radish and crisp lettuce with a passionfruit and vanilla vinaigrette (gf)

  • Duck liver and thyme brulee with grilled sourdough and poached fruit

  • Seared scallop, fermented grains, crispy smoked pork belly, smokey aubergine and yoghurt curd

  • Chicken caesar croquettes with cos lettuce, parmesan and caesar dressing

  • Duck breast with saffron braised turnip, date puree, pomegranate jus and spiced honey (gf)

  • Rough pork terrine with homemade chutney and toasted ficelle

  • Chickpea pate rolled in a panzanella salad almond saffron mayonnaise and raspberry vinaigrette (vegan)

  • Roast onion, beetroot & goats cheese hazelnut tart with cress salad & sweet sherry vinaigrette (v)

  • Homemade gnocchi, roast pumpkin & pea, sage butter sauce (v)

Mains

  • Seared duck breast served medium rare with dauphinoise potato, caramelised witlof and port wine jus (gf)

  • Garlic and sage free range chicken breast with smokey bacon puy lentil, spinach, celeriac puree, pan roasted vegetables and red wine jus (gf)

  • Free range pork belly with carrot and star anise puree and balsamic glazed vegetables (gf)

  • Pulled lamb shank with a herb crust, roasted garlic and potato puree, red wine jus glaze, pan roasted baby vegetables (gf)

  • Lamb rump with dauphinoise potato, aubergine puree and seasonal roasted vegetables (gf)

  • Beef fillet, pinot jus, mushroom puree, pan fried glazed vegetables and potato terrine (gf)

  • Beef rump cap served medium rare, chunky crispy potato, black garlic butter, pan fried seasonal vegetables (gf)

  • Seared market fish, crab crushed potato, caper dill and gherkin brown butter, brioche croutons and a fish veloute 

  • Pan fried salmon, saffron polenta, flame roasted red pepper and tomato, green pea and broad bean butter (gf)

  • Beetroot risotto, compressed beetroot, crumbled feta, roasted pumpkin seeds and walnuts (gf v)

  • Roasted Swiss mushroom, balsamic glaze, green pea puree, baby vegetables (gf v)

Desserts

  • Saffron and vanilla poached pear with pistachio cake and milk chocolate cremeux (can be gf)

  • Spiced mexican chocolate creme brulee with cinnamon churros

  • Baked lemon tart with plum gel and passionfruit meringues

  • Fruit crumble - rhubarb and raspberry puree, poached and roasted seasonal fruit, warm almond crumble and chantilly cream (can be gf)

$

Please contact us for a detailed quote. Our pricing is bespoke based your guest numbers, the venue you have selected, and your date. 

Please note that our prices reflect our product quality. All of our products are made fresh by professionally trained chefs, using only quality ingredients. 

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Minimum order 25 guests (exceptions apply for VIP corporate clients)
Minimum $1,000 on weekends